Fish Tocos with Pineapple

Test kitchen tip: Many fruits will work here. Nectarines, peeled peaches and mangos - the riper the better - are options, though preparation will take a bit more time.

To bypass the carbs, skip the tortillas and rice and put the fish and fixings on a bed of fresh salad greens.

YOU'LL ALSO NEED

1 tablespoon plus

1 teaspoon olive or vegetable oil

1 teaspoon salt

Fresh-ground black pepper, to taste

Juice of 1 lime

2 scallions, minced

1 tablespoon chopped cilantro

1 teaspoon honey or sugar

Sour cream, shredded Jack cheese, guacamole, diced onions, optional

1 (5 1/2-ounce) can chunk pineapple, juice reserved

1/2 pound cod or other whitefish fillets

1 jalapeno or serrano chili, chopped, or to taste

8 (6-inch) corn tortillas, warmed

PUTTING IT TOGETHER

Preheat gas or charcoal grill or broiler. Combine the reserved pineapple juice, 1 tablespoon oil, 1?2 teaspoon salt and pepper in a zip-seal plastic bag or container. Add the fish; set aside to marinate while you make the salsa.